Homemade Lemon Cheesecake

Homemade Lemon Cheesecake is a creamy, tangy dessert that’s the perfect mix of sweet and citrusy. With a buttery graham cracker crust, smooth lemon-infused filling, and a refreshing burst of brightness in every bite, this cheesecake feels both rich and refreshing. I love making it for spring celebrations, summer gatherings, or anytime I’m craving a zesty twist on the classic.

Why You’ll Love This Recipe

I love this lemon cheesecake because it’s light yet indulgent, and the lemon flavor cuts through the richness beautifully. The texture is ultra-smooth and velvety, and the graham cracker crust gives just the right amount of crunch. It’s easy to make ahead, holds up well in the fridge, and slices like a dream. Whether I’m serving it plain or topped with whipped cream or berries, it always earns compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Melted butter
• Sugar

For the filling:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Sour cream
• Fresh lemon juice
• Lemon zest

• Vanilla extract

Optional toppings:

• Whipped cream
• Lemon curd
• Fresh berries
• Thin lemon slices

Directions

1. I preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.

2. For the crust, I mix graham cracker crumbs, melted butter, and sugar until combined, then press the mixture into the bottom of the pan. I bake it for 8–10 minutes, then let it cool.

3. For the filling, I beat the cream cheese and sugar until smooth and fluffy. Then, I add the eggs one at a time, mixing gently to avoid too much air.

4. I stir in sour cream, lemon juice, lemon zest, and vanilla until everything is fully combined.

5. I pour the filling over the cooled crust, smooth the top, and bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly.

6. Once baked, I turn off the oven and crack the door open, letting the cheesecake cool gradually for about an hour to prevent cracks.

7. I chill it in the fridge for at least 4 hours (or overnight) before slicing and serving.

Servings and timing

This cheesecake serves 10–12 and takes about 6–7 hours total, including baking, cooling, and chilling time. Hands-on time is around 30 minutes. It’s great to make the day before I need it.

Variations

I sometimes swirl in lemon curd before baking for extra citrus flavor or add a blueberry topping for a sweet-tart combo. If I want a gluten-free version, I use gluten-free graham crackers for the crust. For a lighter texture, I’ve folded in whipped egg whites or whipped cream to the batter before baking.

Storage/Reheating

I store leftovers in the fridge, covered, for up to 5 days. It also freezes well—just wrap individual slices tightly and thaw in the fridge overnight before serving. I don’t reheat cheesecake; it’s best served chilled or at room temperature.

FAQs

Can I use bottled lemon juice?

I’ve done it in a pinch, but fresh lemon juice and zest make a big difference in flavor. The freshness really shines through in this dessert.

How do I prevent cracks in my cheesecake?

I mix the filling gently, avoid overbaking, and let it cool slowly in the oven before transferring to the fridge. A water bath also helps if I want to be extra careful.

Can I use a different crust?

Yes! I’ve used vanilla wafers, shortbread cookies, or even gingersnaps for a unique twist on the crust.

Do I need a springform pan?

It’s the best choice for easy release and clean edges, but in a pinch, I’ve used a deep pie dish and served it right from there.

What can I top this cheesecake with?

Whipped cream, lemon curd, fresh berries, or even a dusting of powdered sugar all work beautifully. I love adding a little lemon zest on top for color and extra zing.

Conclusion

Homemade Lemon Cheesecake is a show-stopping dessert that’s surprisingly easy to make. I love how it brings together rich creaminess and fresh citrus flavor in every bite. Whether I’m making it for a special occasion or just to treat myself, it always turns out beautiful, flavorful, and completely irresistible.

Homemade Lemon Cheesecake

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• Author: Mary
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: ~6–7 hours
• Yield: 10–12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Homemade Lemon Cheesecake is a creamy, citrusy dessert with a buttery graham cracker crust and a luscious lemon-infused filling. It’s rich yet refreshing, perfect for spring celebrations, summer gatherings, or whenever you’re craving a bright twist on a classic cheesecake.

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Ingredients

• For the Crust:
• 1 ½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• For the Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Optional Toppings:
• Whipped cream
• Lemon curd
• Fresh berries
• Thin lemon slices

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Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Make the crust: Combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the pan. Bake for 8–10 minutes, then let cool.
3. Make the filling: Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently.
4. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
5. Pour filling over cooled crust and smooth the top.
6. Bake for 50–60 minutes, until edges are set and the center is slightly jiggly.
7. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
8. Transfer to the fridge and chill at least 4 hours, or overnight.
9. Top with whipped cream, berries, or lemon curd before serving, if desired.

 

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Notes

• Add a swirl of lemon curd before baking for extra zing.
• Use gluten-free graham crackers for a GF crust.
• Shortbread or gingersnap cookies also work great as crust alternatives.
• Fold in whipped cream for a lighter texture if desired.